Food Directory

Food Home:- Shopping: Food: Fish and Seafood: Salmon: Smoked:

 

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• Burren Smokehouse - Smoked salmon from Ireland.
• Cap'n Mike's Holy Smoke - Offering a wide variety of vacuum sealed smoked salmon.
• Coldstreame Seafood Ltd. - MacGilvray brand Scottish wild and farmed salmon, available in sliced and unsliced sides, and gift packs. Ships in UK and Europe.
• Dundonnell Smoked Salmon - A wide variety of smoked Scottish salmon, also available in gift boxes.
• Dunns Seafare - Wild Irish smoked salmon. Delivered by express courier worldwide.
• Galway Bay Sea Foods, Ltd. - Retailer of Smoked Irish Salmon. International delivery available.
• Gateway Smokehouse - Smoked Alaskan salmon fillets and chunks cured with a special brine and a slow alder wood hot smoke process.
• Gourmet's Choice Ltd - UK business offers Scottish traditional oak smoked salmon, gravadlax and kippers. Includes serving ideas and trade enquiries.
• Just Smoked Salmon - Authentic Pacific Northwest Alder smoked salmon. Packaged fresh for catering, and hospitality professionals. Collection of recipes.
• Kinvara Smoked Salmon - Smoked salmon from Ireland
• Mainely Smoked Salmon Company - Hot or cold smoked fillets and portions, from farm raised Atlantic salmon. Ships in continental USA.
• Pacific Smoked Salmon Ltd. - Smokin Joe's brand wild sockeye, available in pouches, or cedar gift boxes.
• Ramster Smokehouse - From Scotland, traditionally salted and home-smoked with oak, and free from additives or preservatives.
• Salmon Village - A wide selection of British Columbia smoked salmon products and other Canadian gifts are now sold online.
• Salmon, Etc. - Smoked salmon from Alaska. Choose between a wide variety of fillets or canned smoked fish or fresh frozen.
• Seabear Smokehouse - For gifts, entertaining and home dining. Northwest smoked salmon, nova style, steaks, chowder and chili.
• Smoked Salmon Delivered - Offering smoked salmon in gift boxes or baskets. Also gourmet deserts.
• Taku Wild Smoked Salmon - Sustainably caught and organically flavored with maple or pepper, produced by the Taku River Tlingit in northern British Columbia.
• The Great American Smokehouse and Seafood Company - Sales of canned tuna, salmon, or trout, plus smoked salmon, jerky, and pate.
• Uig Lodge - Offers smoked Scottish Atlantic Salmon sides and trimmings.

Random Indian Recipes:-

• Bhakarwadi
  In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ...
  
  
• Prawns Pickle
  Clean and wash prawns neatly. Drain water completely. Marinate with Salt,turmeric powder and ginger garlic paste for 30 min. In a pan heat oil and add hing and red chilly powder. Fry for 2 min. Now add methi powder and marinated prawns. Fry again for 2-3 min. Lastly...
  
  
• Samosa
  Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ...
  
  
• Baingan ka Bharta
  Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately.
  
  
• Satyanarayana Prasad
  Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready.
  
  
• Medu Vada
  Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar.
  
  
• Chicken Kabab
  First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.
  
  
• Undhiyo
  Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready.
  
  
• Dhondas
  Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ...
  
  
• Lasun Chakli
  In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ...